A recent survey of UK consumers by the UK Food Standards Agency (FSA) reveals high levels of public confidence in food safety and regulatory oversight, standing in stark contrast to the lack of faith being reported in surveys of U.S. consumers.
After discovering radioactive isotope Cesium-137 in shipments of shrimp and spices from Indonesia, FDA is exercising for the first time a power granted by Congress under the Food Safety Modernization Act (FSMA) to require food safety certification for imports.
A Latin American–Caribbean consortium, aided by FAO, is working toward establishing Codex Alimentarius-aligned maximum residue limits (MRLs) for regionally important veterinary drug residues, advancing food safety.
The UK Food Standards Agency (FSA) has proposed a ban on Bisphenol A, structurally similar analogues, and its derivatives in food contact materials (FCMs), aligning with recently passed EU regulations.
FDA’s Coordinated Outbreak Response and Evaluation (CORE) Investigation Table, which summarizes ongoing and closed foodborne illness outbreak investigations, has been put on pause. Additionally, HHS is set to furlough 41 percent of its employees.
Research from the University of Plymouth has demonstrated the ability of nanoplastics to infiltrate the edible radish root, which raises questions about the food safety and public health implications of dietary exposure to plastics.
The advancement not only supports the recycling of “forever chemical” polymers—which are used on cookware and food packaging, for example—but also boasts high recovery of fluorine, a finite resource.
In August, an outbreak of Shiga toxin-producing Escherichia coli O:157 (STEC) infections at Belgian long-term care facilities sickened more than 70 people, resulting in nine deaths. Raw ground beef is the probable vehicle of illness.
A University of Missouri research project is exploring the use of blockchain for improved traceability of food served at restaurants, and increased transparency for diners. The findings suggest that clear traceability information would increase consumers’ confidence in food safety.
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